These scones are so delicious. Plant based, gluten free, but still so tasty! I love how they aren’t too sweet, kind of like a cross between a cupcake and a biscuit. Perfect for a healthy afternoon tea! Top with a generous amount of coconut whip and raspberry chia jam. Yummmmy.
- 1 1/2 C gluten free oat flour (oats ground in a blender to a fine flour)
- 1 C ground almonds (I also do this in my blender)
- 1/2 C chopped vegan dark chocolate/vegan chocolate chips
- 1 chia seed egg (1 tbsp chia seeds mixed with 3 tbsp water + left for 10 mins to form a gel – stir half way through)
- 1/3 C maple syrup/honey (to taste)
- 1/4 C coconut oil
- 2 tsp vanilla extract
- Splash plant milk
- 2 tsp cinnamon
- Pinch sea salt
- Preheat the oven to 180C + grease a muffin tray with coconut oil.
- Mix all the dry ingredients (including the chocolate) in a large mixing bowl until well combined.
- In a saucepan, melt the coconut oil over a medium heat, then whisk in the maple syrup. Leave for 5 minutes to cool slightly.
- Add this mixture to the dry ingredients along with the vanilla extract, chia seed egg, and splash plant milk. Mix well – a dense, sticky mixture should form.
- Take a large spoonful of the mixture out and roughly roll into a ball in your hands (messy business), before gently pressing into the cupcake tray, repeat until the mixture is finished. Prick each one with a fork (optional).
- Bake for 10-15 minutes until golden (don’t over bake! You want them to be slightly moist inside).
- Leave to cool for 5 minutes before removing from the tray, otherwise they will crumble and break. When serving, slice each scone in half (as you would a normal scone) and smother with coconut whip and raspberry chia jam. DELICIOUS. Keep in an airtight container. Make sure to tag me in your creations!